Moms Mulled Cider For The Crock Pot Recipes

MULLED CIDER ("WASSAIL")

Steps:

• Combine all of the ingredients in a large pot and bring to a boil. Reduce the heat to low; simmer for 20 minutes. Ladle into mugs and serve warm. If you want to strain off bits of spices and fruit that are floating in the cider, you can pour the liquid through a fine mesh sieve or cheesecloth before serving.

MULLED CIDER

Steps:

• Using an unfiltered coffee filter or piece of cheesecloth, place cinnamon sticks, allspice, cloves, and ginger. Tie off with butcher twine. Be sure to use cheesecloth if preparing in Instant Pot.
• Place juice/cider, pineapple juice, orange slices, cranberries, grated nutmeg, and mulling spices in the slow cooker.
• Cook on low for 4-6 hours or on high for 2-3 hours. Remove the bundle of spices and serve.
• Place juice/cider, pineapple juice, orange slices, cranberries, grated nutmeg, and mulling spices in the instant pot. Be sure to either place spices directly in the inner pot or use a cheesecloth bundle if preparing in Instant Pot.
• Cook on HIGH pressure for 15 minutes. Once cook time has elapsed, let the pressure release naturally. Once pressure has been released, strain and serve.
• Place juice/cider, pineapple juice, orange slices, cranberries, grated nutmeg, and mulling spices in heavy-bottomed stock pan.
• Bring to a boil then reduce heat to low. Simmer for 1-2 hours, watching closely. Remove spices and serve.

MOM'S MULLED CIDER FOR THE CROCK POT

Steps:

• Set a medium or large crock pot to HIGH heat.
• Fill crock pot with cider- leaving room for the apple and orange to float around (we'll get to them in a minute).
• You will have extra cider at this point- use this for replenishing later.
• Wash the orange and apple and dry off.
• Poke cloves into the flesh of the orange and the apple- as many as you like.
• Set the cloves studded fruit into the crock pot.
• Add cinnamon sticks and some brown sugar to taste.
• Using a vegetable peeler, cut off two long strips of lemon rind from one of the lemons, being careful not to get any of the white pith.
• Drop these into the cider pot and save the rest of the partially zested lemon for another use.
• Slice the remaining lemon into thin slices and drop 4-5 slices into the cider pot.
• Save the remaining slices for later or another use (I set them in a dish for guests to use as garnish).
• Cover crock pot and let mixture come to almost a boil (this may take up to an hour- this will vary greatly depending upon the size of your crock pot).
• Once it is almost boiling,sprinkle with a very light dash of each ground spice to taste (don't add too much or it will be gritty).
• Turn the heat down to LOW and allow cider to cook at least another hour before serving.
• Leave the crock pot on LOW and allow guests to ladle out mugfuls.
• Keep replenishing more cider as the crockpot empties.
• You will NOT need to add more spices, etc, as long as you still have 1/4 of the original mulled cider left in the crock.
• No need to return to a boil, just pour in the new cider and continue to heat on LOW.
• The last dregs of cider will be very heavily spiced- I usually discard the remaining 1/4 of liquid after I am finished replenishing the cider for the day.